PART D: SCIENCE BASE

TABLE D1-1. Nutritional Goals for USDA Daily Food Intake PatternsPage 1, Goals for Vitamins1This table shows the nutritional goals for each proposed food intake pattern. The patterns are listed in the leftmost column, identified by calorie level. The target
age/gender group(s) for each pattern are shown and the goals for each nutrient for that group are then listed. The source of the goal for each nutrient is shown at
the top of the column. See the Notes page for additional information.

TABLE D1-1 (cont’d.): Nutritional
Goals for USDA Daily Food Intake Patterns
Page 2, Goals for Minerals1
This table shows the nutritional goals for each proposed food intake pattern. The patterns are listed in the leftmost column, identified by calorie level. The target
age/gender group(s) for each pattern are shown and the goals for each nutrient for that group are then listed. The source of the goal for each nutrient is shown at
the top of the column. See the Notes page for additional information.

TABLE D1-1 (cont’d.): Nutritional
Goals for USDA Daily Food Intake Patterns
Page 3, Goals for Macronutrients1
This table shows the nutritional goals for each proposed food intake pattern. The patterns are listed in the leftmost column, identified by calorie level. The target
age/gender group(s) for each pattern are shown and the goals for each nutrient for that group are then listed. The source of the goal for each nutrient is shown at
the top of the column. See the Notes page for additional information.

4 Standards for sodium and potassium have been updated since the original release of this table, and now are based on the Dietary Reference Intakes
report for fluids and electrolytes, issued in February 2004. The standard used for sodium is a moderation goal, to be no more than the UL, and for
potassium an adequacy goal, to be at least the AI.

5 Added sugars: The reference amount is based on the suggestion from the Dietary Reference Intakes macronutrients report. In determining Food
Guide Pyramid daily food intake patterns, amounts of added sugars in each pattern are calculated based on the calories that remain available, up to
the energy goal, after food group and fat calories are considered.

6 Estimated total fiber recommendation is based on 14 grams of total fiber per 1000 calories, the basis for the total fiber Adequate Intakes
recommendation in the DRI macronutrients report. Additional explanation for this choice is found in the text of the Federal Register notice.

7 Food patterns at the 2600, 2800, 3000, and 3200 calorie levels are not target patterns for any age/gender group, but they are suggested patterns for
more active men. Sample comparisons with the nutritional goals for males ages 14 to 18 and 19 to 30 are listed here.

1 The probability of folate adequacy is underestimated because the folate intake values are
expressed in milligrams of folate rather than dietary folate equivalents (DFEs), the unit used in
Dietary Reference Intakes. DFEs account for the higher percent absorption of folate from foods
fortified with folic acid, whereas milligrams of folate do not. Moreover, the food intake data
from 1994-1996 do not reflect the current fortification of enriched grains with folic acid,
required since 1998.

Source: Foote, et.al., 2004

Note: This table identifies the probability of adequacy for a nutrient, while table D1-4 identifies
the probability of inadequacy for a nutrient.

Table D1-4. Percentage of School-aged Children
Whose Usual Daily Nutrient Intake was Below the Estimated Average Requirement
(EAR) for all Children and
by Age and Gender, 1994-1996. (Nutrients considered “shortfall” nutrients in
bold)

1 The percentage of children with folate intakes below the EAR is overestimated because the
probability of folate adequacy is underestimated because the folate intake values are expressed
in milligrams of folate rather than dietary folate equivalents (DFEs), the unit used in Dietary
Reference Intakes. DFEs account for the higher percent absorption of folate from foods fortified
with folic acid, whereas milligrams of folate do not. Moreover, the food intake data from 1994-
1996 do not reflect the current fortification of enriched grains with folic acid, required since
1998.

Sources: Suitor and Gleason, 2002

Note: This table identifies the probability of inadequacy for a nutrient, while table D1-2
identifies the probability of adequacy for a nutrient.

This table shows the suggested amounts of food to consume from the basic food groups, subgroups, and oils to meet recommended nutrient
intakes at 12 different calorie levels. Nutrient and energy contributions from each group are calculated based on nutrient dense forms of foods
in each group (e.g., lean meats, fat-free milk). The table also shows the amount of discretionary calories that can be accommodated within
each calorie level in addition to the suggested amounts of nutrient dense forms of foods in each group.

Daily Amount of Food From Each Group In Pattern (Vegetable subgroup amounts are per week)

Food group amounts shown in cup (c) or ounce equivalents (oz eq) with number of servings (srv) in parentheses
when it differs from the other units. See note for quantity equivalents for foods in each group.2 Oils are shown in
grams (g).

All
fresh, frozen, canned, and dried fruits and fruit juices: for example, oranges
and orange juice, apples and apple juice, bananas, grapes, melons, berries,
raisins. In developing the food patterns, only fruits and juices with no
added sugars or fats were used. See note 6 on discretionary calories
if products with added sugars or fats are consumed.

Vegetables

In
developing the food patterns, only vegetables with no added fats or sugars
were used. See note 6 on discretionary calories if products with
added sugars or fats are consumed.

All
cooked dry beans and peas and soybean products: for example, pinto beans,
kidney beans, lentils, chickpeas, tofu. (See comment under meat and beans
group about counting legumes in the vegetable or the meat and beans group.)

All meat, poultry, fish, dry beans and peas, eggs, nuts, seeds. Most choices should be lean or low fat. See note 6 on
discretionary calories if higher fat products are consumed.
Dry beans and peas and soybean products are considered part of this group as well as the vegetable group, but should be
counted in one group only.

Milk, yogurt, and
cheese (Milk)

All milks, yogurts, frozen yogurts, dairy desserts, cheeses (except cream cheese), including lactose-free and lactose-reduced
products. Most choices should be fat-free or low-fat. In developing the food patterns, only fat-free milk was used. See note 6 on
discretionary calories if one consumes low-fat, reduced fat, or whole milk or milk products--or milk products that
contain added sugars. Calcium-fortified soy beverages are an option for those who want a non-dairy calcium source.

The following each count as 1 cup (1 serving) of milk: 1 cup milk or yogurt, 1 1/2 ounces natural cheese such as cheddar cheese, or 2
ounces process cheese. Discretionary calories must be counted for all choices except nonfat milk.

3.Explanation of vegetable subgroup amounts:
Vegetable subgroup amounts are shown in this table as weekly amounts, because it would be difficult for consumers to select foods from each subgroup
daily. A daily amount that is one-seventh of the weekly amount listed is used in calculations of nutrient and energy levels in each pattern.

4.Explanation of grain subgroup amounts:
The whole
grain subgroup amounts shown in this table represent at least 3 one-ounce
servings, and one-half of the total amount
as whole grains for all calorie levels of 1600 and above. This is the minimum
suggested amount of whole grains to consume as part of the food patterns.
More whole grains up
to all of the grains recommended may be selected, with offsetting decreases
in the amounts of other (enriched) grains. In patterns designed for younger
children
(1,000, 1,200, and 1,400 calories), one-half of the total amount of grains
is shown as whole grains.

5.Explanation of oils:
Oils
(including trans-free
soft margarine) shown in this table represent the amounts that are added to
foods
during processing,
cooking, or at the table. Oils and soft margarines include vegetable oils and
soft vegetable oil table spreads that are trans-free. The amounts of oils listed
in this table are not
considered to be part of discretionary calories because they are a major source
of the vitamin E and polyunsaturated fatty acids, including the essential fatty
acids, in the food pattern. In contrast, solid fats are listed separately in
the discretionary calorie table (Table D1-14) because, compared with oils,
they are higher in saturated fatty acids and lower in vitamin E and mono- and
polyunsaturated fatty acids, including essential fatty acids. The amounts of
each type of fat in the food intake pattern were based on 60% oils and/or trans-free
soft margarines and 40% solid fat. The amounts in typical American diets are
about 42% oils or soft margarines and about 58% solid fats.

6.Discretionary calories are the remaining amount of calories in each food pattern after selecting the specified number of nutrient dense forms of foods
in each food group. The number of discretionary calories assumes that food items in each food group are selected in nutrient dense forms (that is, forms
that are fat-free or low-fat and that contain no added sugars). Solid fat and sugar calories always need to be counted as discretionary calories, as in the
following examples:

The fat in low-fat,
reduced fat, or whole milk or milk products or cheese and the sugar and fat in
chocolate milk, ice cream, pudding, etc.

Total discretionary calories should be limited to the amounts shown in the table at each calorie level. Additional information about discretionary calories,
including an example of the division of these calories between solid fats and added sugars, is provided in Table D1-14.

Discretionary calories are the remaining amount of calories in each food pattern after nutrient dense forms of foods in each food group are selected. This
table shows the number of discretionary calories remaining in each food intake pattern if nutrient dense foods are selected. Those trying to lose weight
may choose not to use discretionary calories. For those wanting to maintain their weight, discretionary calories may be used to increase the amount of
food selected from each food group; to consume foods that are not in the lowest fat form (such as 2% milk or medium fat meat) or that contain added
sugars; to add oil, fat, or sugars to foods; or to consume alcohol. The table shows an example of how these calories may be divided between solid fats
and added sugars.

Discretionary calories that remain in food patterns at each calorie level

1.Discretionary calories: In developing the food patterns, food items in nutrient dense forms (that is, forms that are fat-free or low-fat and that contain
no added sugars) were used. The number of discretionary calories assumes that food items in each food group are selected in nutrient dense forms.
Solid fat and sugar calories always need to be counted as discretionary calories, as in the following examples:

Total discretionary calories should be limited to the amounts shown in the
table at each calorie level. The calories assigned to discretionary calories
may be used to increase intake from the basic food groups; to select foods
from these groups that are higher in fat or with added sugars; to add oils,
solid fats
or sugars to foods or beverages; or to consume alcohol. See note 2 on limits
for solid fats.

2.Solid fats: Amounts of solid fats listed in the table represent about 7 to 8% of calories from saturated fat.
Foods in each food group are represented in their lowest fat forms, such as fat-free milk and skinless chicken. Solid fats shown in this table represent the
amounts of fats that may be added in cooking or at the table, and fats consumed when higher fat items are selected from the food groups (e.g., whole milk
instead of fat-free milk, chicken with skin, or cookies instead of bread), without exceeding the recommended limits on saturated fat intake. Solid fats
include meat and poultry fats eaten either as part of the meat or poultry product or separately; milk fat such as that in whole milk, cheese, and butter;
shortenings used in baked products; and hard margarines.

Solid fats and oils are separated because their fatty acid compositions differ. Solid fats are higher in saturated fatty acids, and commonly consumed oils
and trans-free soft margarines are higher in vitamin E and mono- and polyunsaturated fatty acids, including essential fatty acids. Oils listed in Table D-1-
13, and are not considered to be part of discretionary calories because they are a major source of the essential fatty acids and vitamin E in the food
patterns.

The gram weights for solid fats are the amounts of these products that can be included in the pattern, and are not identical to the amount of lipids in these
items, since some products (margarines, butter) contain water or other ingredients in addition to lipids.

3.Added sugars:
Added sugars are the sugars and syrups added to foods and beverages in processing or preparation, not the naturally-occurring sugars in fruits or milk.
The amounts of added suggested in the example are NOT specific recommendations for amounts of added sugars to consume, but rather represent the
amounts that can be included in each food intake pattern without over-consuming calories. The suggested amounts of added sugars may be helpful as
part of the food patterns to allow for some sweetened foods or beverages, without exceeding energy needs. This use of added sugars as a calorie balance
requires two assumptions: (1) that selections are made from all food groups in accordance with the suggested amounts and (2) that additional fats are
used in the amounts shown, which together with the fats in the core food groups represent about 30% of calories from fat.

This table shows the nutrient composition of each food group and subgroup. The nutrients are listed for a standard amount from each group,
and the values are weighted averages of the nutrients in all foods in each group, in their lowest fat and sugar form. Weights for these average
values are based on the amounts of each food consumed by Americans according to national surveys. See the notes page for additional
information.

1. A Nutrient Profile is the nutrient content of a standardized amount of food from each food group or subgroup. It is calculated based on a
weighted average of all foods in the group or subgroup eaten by Americans, as reported in the 1999-2000 NHANES survey. Weights for
the nutrient profiles are determined from the relative amounts reported to have been consumed of each food in a particular group or
subgroup. Nutrient values for each food group or subgroup have been calculated using values from USDA Nutrient Data Base, SR16-1.

2. The Standard Amount is an amount used in calculating nutrient profiles. It is expressed in volume or weight-equivalent measures. For
the major food groups, it represents the amount in one "Pyramid serving" of the food. Serving equivalents for common foods in each
group are listed in Note 2 to Table D1-10.

3. Vitamin A is expressed in µg RAE, vitamin E in mg AT. These units are used in the recent Dietary Reference Intakes reports. When
values for a food were not available in these units, existing units were converted to obtain an estimate. Vitamin A from carotenoid
sources (fruits and vegetables) expressed in µg RE was divided by 2 to obtain an estimate of vitamin A in µg RAE. Vitamin E expressed
in mg ATE was multiplied by 0.8 to obtain an estimate of vitamin E in mg AT.

4. The nutrient profiles for whole grains and other grains include some added nutrients from moderately fortified ready-to-eat cereals.
Moderately fortified ready-to-eat cereals were included as part of the nutrient profiles because of their widespread use among Americans.

5. The nutrient profile for the Milk Group is based on the nutrients in fat-free fluid milk.

1Major contribution means that the food group or subgroup provides more of the nutrient than
any other single food group, averaged over all calorie levels. When two food groups or
subgroups provide equal amounts, it is noted as a tie.

2 A substantial contribution means that the food group or subgroup provides 10% or more of the
total amount of the nutrient in the food patterns, averaged over all calorie levels.

1 Based on 1/2 cup serving size (~ 85g for green leafy vegetables) except for milk and fruit punch (1 cup or 240 mL) and cheese (1.5 oz).2 Taken from Pennington (1989) and USDA (1989), averaged for beans and broccoli processed in different ways, except for the Chinese vegetables which
were taken from Heaney, et al. (1993).3 Adjusted for load using the equation for milk (fractional absorption =0.889-0.0964 ln load) (Heaney et al., 1990) then adjusting for the ratio of calcium
absorption of the test food relative to milk tested at the same load, the absorptive index.

Source: Raiten DJ and MF Picciano (Co-chairs). Vitamin D and Health in the 21st Century:
Bone and Beyond. A conference conducting by the National Institutes of Health in Bethesda,
Maryland on October 9-10, 2003. Accessed at: http://www.nichd.nih.gov/prip/ on 2 August 2004.